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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-30-2012, 08:19 PM   #1
mwert
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Default A stab at a weepin' slab! PICS

I gathered some rib spice help earlier to put this together for you. Hope the brethren realize how amazing all their posting is.

Little bit of minion method
http://i1327.photobucket.com/albums/...psfe3ae2db.jpg

followed by 3/4 of a chimney of lit and two chunks of hickory and the top vent
http://i1327.photobucket.com/albums/...ps1721fbc2.jpg

bottom vent
http://i1327.photobucket.com/albums/...ps293bb413.jpg

closed it up to let it even out the temp
http://i1327.photobucket.com/albums/...ps19e18129.jpg

wandered inside to start prep
http://i1327.photobucket.com/albums/...ps3b719798.jpg

rubbed the bones with s/p, garlic, onion, paprika, guajillo chile, rosemary powder, bay powder
rubbed the tips with s/p
tried a thin coat of honey and s/p on the scraps to see what would happen
http://i1327.photobucket.com/albums/...ps67de074a.jpg

temp settled in
http://i1327.photobucket.com/albums/...ps72b9fc63.jpg

2hr in
http://i1327.photobucket.com/albums/...ps79a86eca.jpg

weep began 3hr15min in, shut down vents and removed some of the lit coals to bring the temp down, checked 10min later, pulled and rested
http://i1327.photobucket.com/albums/...ps5851f755.jpg

little bit of the "pig honey"
http://i1327.photobucket.com/albums/...ps063993b4.jpg

looked pretty good cut, smoke ring was weak because the pit moisture was low due to minimal amount of meat. I usually add a little water in a pan suspended just above the fire right before the meat goes on. That gives the moist environment needed for thick smoke rings.(I don't know the science behind it, just how this smoker acts.)
http://i1327.photobucket.com/albums/...ps05d76948.jpg

and it was dead on!
http://i1327.photobucket.com/albums/...ps89ce2398.jpg

Thank you all! Especially Pitmaster T. That was one of the easiest racks to cook. The scraps with honey and s/p were excellent. Very bacon-esque. I don't know how honey would do in a longer time frame as the scraps were done at 2hr., but it could be an awesome rub glue for future slabs. The tips with s/p only were tasty. The bones with the multitude of spices were killer. I didn't add sauce to anything. It didn't need it.

P.S. Please don't rely on the this time frame. The smoker I used cuts 25-40% of cook time out due to double insulated walls and the draft system. Its basically like using a convection setting on a kitchen stove.
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Unread 09-30-2012, 08:26 PM   #2
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Pretty awesome cook, bro! I hope you don't mind me posting your pics in line with the text. It makes it easier to read.


I gathered some rib spice help earlier to put this together for you. Hope the brethren realize how amazing all their posting is.

Little bit of minion method


followed by 3/4 of a chimney of lit and two chunks of hickory and the top vent


bottom vent


closed it up to let it even out the temp


wandered inside to start prep


rubbed the bones with s/p, garlic, onion, paprika, guajillo chile, rosemary powder, bay powder
rubbed the tips with s/p
tried a thin coat of honey and s/p on the scraps to see what would happen


temp settled in


2hr in


weep began 3hr15min in, shut down vents and removed some of the lit coals to bring the temp down, checked 10min later, pulled and rested


little bit of the "pig honey"


looked pretty good cut, smoke ring was weak because the pit moisture was low due to minimal amount of meat. I usually add a little water in a pan suspended just above the fire right before the meat goes on. That gives the moist environment needed for thick smoke rings.(I don't know the science behind it, just how this smoker acts.)


and it was dead on!


Thank you all! Especially Pitmaster T. That was one of the easiest racks to cook. The scraps with honey and s/p were excellent. Very bacon-esque. I don't know how honey would do in a longer time frame as the scraps were done at 2hr., but it could be an awesome rub glue for future slabs. The tips with s/p only were tasty. The bones with the multitude of spices were killer. I didn't add sauce to anything. It didn't need it.

P.S. Please don't rely on the this time frame. The smoker I used cuts 25-40% of cook time out due to double insulated walls and the draft system. Its basically like using a convection setting on a kitchen stove.
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Unread 09-30-2012, 08:31 PM   #3
mwert
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I dont think i did the pics right. if any one could help that be great.
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Unread 09-30-2012, 08:38 PM   #4
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Put the IMG code around each of your pic URLs like this.

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[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
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Unread 09-30-2012, 08:40 PM   #5
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Looks great and Boshizzle fixed your pics
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Unread 09-30-2012, 08:44 PM   #6
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That's a pretty unique looking smoker you got there, nice!
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Unread 09-30-2012, 09:15 PM   #7
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Yes, very unique smoker, it kinda looks like a dog house! Ribs look killer!
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Unread 09-30-2012, 09:17 PM   #8
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Quote:
Originally Posted by JS-TX View Post
Yes, very unique smoker, it kinda looks like a dog house! Ribs look killer!
Yeah, tell us more about that smoker.
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Unread 09-30-2012, 09:46 PM   #9
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Quote:
Originally Posted by Boshizzle View Post
Yeah, tell us more about that smoker.
Yeah that's what I was hinting at. I love seeing and hearing the stories about the different smokers and techniques others are using.
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Unread 09-30-2012, 10:33 PM   #10
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That's some mighty fine lookin' pig you made there!
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Unread 09-30-2012, 11:03 PM   #11
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nice lookin eats man!
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Unread 09-30-2012, 11:15 PM   #12
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I've got to simplify my rib cooks and stop that 3-2-1 stuff especially since I like a dry rib.
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Unread 09-30-2012, 11:23 PM   #13
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I Too have honed my rib techniques from pitmasterT about 2 years ago also. I don't ever think I said thank you Because I never posted. So thanks! Here was my vid
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Unread 10-01-2012, 06:10 AM   #14
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I sooooo want to go back to Brenham. I went as a child. I want to take my kids there one day. I have boys 4 and 7
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Unread 10-01-2012, 06:42 AM   #15
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Nice ribs and smoker!
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